Crab Dip

• 1 can fancy white crabmeat
• 1 pkg. cream cheese
• 2 tsp. horseradish
• 2 Tbsp. milk
• 2 Tbsp. chopped onions
• pepper and salt
• toasted almonds
• 24 medium mushrooms
• 2 (6 oz.) cans snow crabmeat, drained, or fresh if available
• 1/2 c. bread crumbs
• 1 clove garlic, minced
• 2 Tbsp. chopped parsley
• 1 tsp. lemon juice
• 1/2 tsp. hot pepper sauce
• 1/2 tsp. dried minced onion
• 1/2 tsp. fresh, chopped or 1/4 tsp. dried thyme

1. Remove stems from mushrooms.
2. Chop stems to equal 1/4 cup; place in small bowl.
3. Stir in crabmeat, bread crumbs, garlic, parsley, lemon juice, hot pepper sauce, minced onion and thyme. Spoon stuffing into each cap.
4. Line large, round plate with paper towel.
5. Place caps on plate in circular fashion, leaving center open.

white crabmeat, cream cheese, horseradish, milk, onions, pepper, almonds, mushrooms, snow crabmeat, bread crumbs, clove garlic, parsley, lemon juice, hot pepper sauce, onion, fresh

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725070 (may not work)